Do not peel the eggplant. Slice each eggplant along its length in the following manner: diagonally slice off the end, then continue to slice diagonally in 1/3 inch intervals. On the second 1/3 inch interval, slice all the way through, creating a slit pocket. Continue with the rest of the pieces.

Sprinkle each eggplant pocket with some tapioca flour and place 1 tbl. of filling in the pocket.

Pack and smooth with your fingers. Repeat with remaining pieces.

In a skillet, heat half the peanut oil to medium high heat.

Place 8 pieces of the stuffed eggplant flat side down in the oil and fry to 4 minutes until brown. Repeat on the other side.